From a tiny BEACH kitchen:
Light the grill this weekend! Swordfish is MADE to be cooked on a grill. When choosing swordfish, look for the little strip of dark meat to be red, not brown. If it’s brown, the meat is old.
It’s okay to use the broiler if you don’t have a grill. You don’t need a fancy “fish” contraption to hold the fish on the grill, just try to only flip it over once. When cooking swordfish, think medium rare steak. It should be cooked the same. Make sure to leave the skin on when you grill, but take it off to serve: The skin is rubbery, but helps keep the meat moist.
The mayo in this recipe serves 2 purposes. First, it keeps the fish from sticking to the grille. Second, it keeps the meat moist and succulent.
- 1/4 cup light mayonnaise
- salt and pepper
- 1 TBSP Old Bay seasoning
- juice of one lemon
- 1 lb. swordfish (one inch thickness)
Pre-heat the grille to medium-high. Rinse swordfish steaks well under cold water; pat dry. In an small bowl, combine the 4 ingredients. Brush mayo and seasonings liberally on both sides of swordfish. Place fish on hot grill for 5 minutes. Flip once. Cook for another 4 minutes.
Remove swordfish from grille to rest on a platter covered with foil for 3 to 5 minutes before cutting into portions. Do NOT overcook- or you will dry out the fish.
A good rule of thumb: Fish will cook in approximately ten minutes per inch of thickness. Any thick white fish can be cooked this way… striped bass, tuna, mahi – mahi, grouper, etc.